2 large Russet potatoes (about 1 1/2 pounds)
1 can coconut milk
1 cup milk (2 percent or whole)
2 bay leaves
1 1/2 teaspoons plus 1/8 teaspoon kosher salt
2 tablespoons unsalted butter
1/4 teaspoon cayenne pepper
1 teaspoon finely minced garlic
1 cup flour, divided
1 large egg, beaten
2 teaspoon yellow curry powder
6 tablespoons canola oil
1 cup plain Greek yogurt
1 tablespoon fresh lime juice
1/2 cup grated apple (use a crisp tart/sweet apple)
2 tablespoons chopped cilantro and extra whole pieces for garnish
Peel potatoes and cut into 1-inch chunks. Put potatoes, coconut milk, 1 cup regular milk, bay leaves and 1 teaspoon salt into medium saucepan and heat to simmer. Continue simmering, on medium heat, until potatoes are tender and can be easily pierced with a fork, about 18 to 25 minutes.
Stir occasionally to prevent scorching. Reserve 1/4 cup of milk mixture then drain potatoes, but do not rinse. Move potatoes to a medium mixing bowl and discard the bay leaf. Add butter to potatoes and using a potato masher, mash until potatoes are broken down and there are no pieces left bigger than a pea. Add reserved 1/4 cup milk mixture, cayenne, 1/2 teaspoon salt, garlic, 1/2 cup of flour and egg. Stir until ingredients are combined. Mix in curry powder.
To form potato cakes, divide mixture into 12 equal portions, rolling each into a ball and dredging in remaining cup of flour. Press lightly into pancake shape (3- to 4-inch diameter) and reserve on a plate. Heat 3 tablespoons oil in a large nonstick frying pan. Add half of patties and fry for about 5 minutes, turning once, until golden brown on both sides and cooked through. Put cooked patties on a plate lined with paper towels.
Make yogurt dip by combining yogurt, lime juice, apple, 1/8 teaspoon salt and chopped cilantro. Top each potato cake with dip and garnish with whole cilantro, if desired.
Source: United States Potato Board